| Quantity | Ingredient |
|---|---|
| 0,33 l | Beer |
| Pepper from the mill | |
| 1 | Bay leaves |
| 2 | Rosemary twigs |
| Garlic | |
| 1 tsp | Sugar |
| 400 g | Neck cutlet |
| 1 tsp | Maize Germ Oil |
| Salt |
Neck cutlet can be prepared on the charcoal grill or in the grill pan. The beer marinade makes the neck cutlet especially tender and juicy. Pour beer into a bowl. Season with ground pepper, bay leaf, finely chopped rosemary twigs, pressed garlic and sugar. Leave the neck of the chops to marinate for at least 45 minutes. Brush the grill pan with corn germ oil and heat it up. Drain the neck of the cutlet and fry it on both sides for 1 minute. Reduce temperature. Fry the neck of the cutlet for 3 to 4 minutes on each side. Season with salt just before serving.
Servings: 2, Difficulty:
Preparation time: 15 minutes, Total duration: 1 hour